Yeast Pancakes

2 cups all-purpose flour (I like to do half ap and half whole wheat)
2 1/4 tsp active dry yeast (or 1 packet)
1 tsp salt
2 tsp sugar
2 TBSP Oil
1 1/2 cups soy milk (rice milk works well, too)
1 Ener-g Egg Replacer, prepared
1/3 cup soy milk for thinning the batter

Combine all dry ingredients
Add wet ingredients but leave the 1/3 cup soymilk aside and mix well.
Cover and refridgerate overnight.

The batter will probably thicken up overnight so if you desire, use the 1/3 cup soy milk to thin it out.

Let the batter sit at room temperature for 30 minutes.  Pour onto griddle at medium heat, flip after bubbles appear on surface of pancakes.

Enjoy!